Lunch: Mini Banoffee Tarts

Recipe by Maria Siriano These adorable mini tarts are filled with banana, toffee and chocolate goodness. Making the tart shell out of sugar cookie dough adds even more richness.

Ingredients

1 recipe Eggless Sugar Cookie Dough
1/2 c. unsalted butter
1/2 c. dark brown sugar
1 can sweetened condensed milk
1 1/2 c. heavy cream
3 tbsp. granulated sugar
4 ripe bananas
2 oz. dark chocolate

Instructions

Divide cookie dough into 8 even pieces. Press evenly into bottoms and sides of eight 3- to 4-inch tart pans, trimming off any excess dough with a paring knife. Poke bottom of tarts with a fork, and chill for 20 minutes. Meanwhile, preheat oven to 350 degrees F. Place tart pans on a baking sheet and bake for 15-18 minutes, until golden brown. Cool completely on a wire rack, then turn crusts out from the tart pans.
In a medium saucepan, melt butter and brown sugar over medium heat until sugar is dissolved. Add condensed milk and bring mixture to a boil. Boil for 1 minute, stirring constantly. Pour into cooled tart shells and place pans in the refrigerator to chill until toffee is firm, about 1 hour.
When ready to serve, place cream and sugar into a mixing bowl and whisk until soft peaks form. Slice bananas and arrange 5-6 banana slices over the toffee layer of each tart. Spread or pipe whipped cream over the bananas and sprinkle the top of each tart with chocolate shavings. Top with another banana slice.

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